So, what to do with the bird? It's a Butterball because after checking two stores, I couldn't find a turkey that hadn't been injected. I checked Whole Foods later and of course they would sell me one for $60. Not this year. I've always brined Butterballs anyway. I know you aren't supposed to, but it works for me. Although brining produces juicy flavorful turkey, the skin isn't really crispy. Salting would give me a crispy skin, but I'm afraid to salt a Butterball. Epicurious' truffle turkey recipe requires no brining, but I don't quite trust that.
So here's what I'm thinking (and I will email the foodie community to confirm or deny my craziness):
- Brine the turkey
- Let it air dry overnight and
- Apply compound butter under the skin
I know that's a lot of work, but I'm willing to try it.
Moving on. If you haven't guessed by the title, I'm going to try some close to real-time Thanksgiving blogging this year. You may see random posts about having to clean off the table and digging through cabinets to find pans.
Wish me luck!